October 3, 2019

Grilled American Lamb Meatballs with Baby Potatoes and Brushed with an Herb Gremolata-style Dressing


Recipe Provided By
"Foodness Gracious"
Prep Time

30 min

Cook Time

15 min

Total Time

45 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 1-1/2 pounds ground American Lamb
  • 1 cup Panko bread crumbs
  • 1/4 cup diced onion
  • 2 large cloves garlic, minced
  • 2 teaspoons parsley
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 pound small baby potatoes

Herb Gremolata

  • 6 tablespoons olive oil
  • 2 tablespoons chopped oregano
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon chopped thyme
  • 1 pinch sea salt
  • 1 pinch cracked black pepper


In a bowl, add lamb, bread crumbs, onion, garlic, parsley, cumin, salt and pepper; combine well using your hands. Roll into 24 small meatballs and set on a baking tray. 

In a pot of boiling water, cook potatoes until almost ready. They will finish cooking on the grill. Drain the potatoes and set aside. 

For the Herb Gremolata: In another bowl, combine oil, oregano, basil, rosemary, vinegar, thyme, salt and pepper; stir well. 

Place one potato on a skewer followed by a meatball; repeat until the skewer is full. Once all skewers have been completed, use a pastry brush to paint the meatball skewers well with some of the herb mixture. Place the skewers onto the grill; cook over high heat for about 6 minutes before turning them over and repeating on the other side. Make sure to baste with more herb mixture as they grill. 

Once the skewers are fully cooked, place on a serving platter.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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